Servings: 4

4 (5- to 6-ounce) boneless, skinless chicken breast cutlets, or 2 (10- to 12-ounce) chicken breasts, each halved horizontally into 2 cutlets 4 (5- to 6-ounce) boneless, skinless chicken breast cutlets, or 2 (10- to 12-ounce) chicken breasts, each halved horizontally into 2 cutlets
1 1/2 teaspoons kosher salt, divided 1 ½ teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided ¾ teaspoon black pepper, divided
1 tablespoon canola oil 1 tablespoon canola oil
2 tablespoons unsalted butter, divided 2 tablespoons unsalted butter, divided
2 (8-ounce) packages sliced fresh button mushrooms 2 (8-ounce) packages sliced fresh button mushrooms
1 large (1 1/2 ounce) shallot, finely chopped (1/4 cup) 1 large (1 ½ ounce) shallot, finely chopped (¼ cup)
2 tablespoons (1 ounce) brandy 2 tablespoons (1 ounce) brandy
1/2 cup lower-sodium chicken broth ½ cup lower-sodium chicken broth
1/4 cup heavy whipping cream ¼ cup heavy whipping cream
1 tablespoon fresh lemon juice (from 1 lemon) 1 tablespoon fresh lemon juice (from 1 lemon)
2 teaspoons Dijon mustard 2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce 2 teaspoons Worcestershire sauce
1/4 cup finely chopped fresh flat-leaf parsley ¼ cup finely chopped fresh flat-leaf parsley
Lemon wedges, for serving Lemon wedges, for serving

Sprinkle chicken evenly with 1 teaspoon of the salt and ½ teaspoon of the pepper. Heat oil and 1 tablespoon of the butter in a large skillet over high. Add chicken to skillet; cook until golden brown on each side and a thermometer inserted into thickest portion of meat registers 165°F, about 4 minutes per side. Transfer chicken to a plate; set aside. Do not wipe skillet clean.
Reduce heat under skillet to medium-high. Add mushrooms and remaining 1 tablespoon butter; cook, stirring occasionally, until mushrooms release liquid and begin to brown, about 5 minutes. Add shallot; cook, stirring often, until tender, about 3 minutes. Add brandy; cook, undisturbed, until liquid is almost evaporated, about 15 seconds. Add broth, cream, lemon juice, mustard, and Worcestershire; cook, stirring often, until sauce reduces slightly, about 3 minutes. Stir in parsley and remaining ½ teaspoon salt and ¼ teaspoon pepper. Remove from heat. Nestle chicken and any accumulated juices into mixture in skillet. Serve with lemon wedges.